Cooking advice

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.












Red Beans & Rice (Usda) Recipe
Red Beans & Rice (Usda) Category Bean Recipes 
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Ingredients And Procedures

1/2 c Onion, chopped

1/2 c Celery, chopped

1 Garlic clove

2 tb Butter or margarine

16 oz Canned kidney beans

2 c Cooked rice

1 tb Parsley, chopped

1/4 ts Salt

1/8 ts Pepper

Cook onion, celery, and garlic in fat until tender. Remove garlic. Add remaining ingredients. Simmer for 5 minutes to blend flavors. Calories per 1/2 cup serving: About 165 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

 
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